Fascinating food in New York and occasionally farther afield

Streetside restaurant

My first thought when I saw this dish on display was that these must be vegetable and not animal.

The impression persisted when I was offered a sample, which prompted me to order a plate. (In the absence of English speakers and an English menu, all this was done in pantomime.) An indulgently oily and rich mouthfeel — note the pooled liquid at the right of the plated dish — disguised the aquatic origins of the main ingredient, small clams fried in rice flour (35 baht, about $1.10 at the time). Basil was likely responsible for the greenish cast. I'd be guessing to tell you more, except to note that this dish was aroy mak — very delicious.